{"id":3040,"date":"2015-09-11T08:00:44","date_gmt":"2015-09-11T14:00:44","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=3040"},"modified":"2021-04-01T15:20:57","modified_gmt":"2021-04-01T21:20:57","slug":"fbn-probiotics-beyond-the-dairy-case","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/3040\/fbn-probiotics-beyond-the-dairy-case\/","title":{"rendered":"Infographic: Probiotics Beyond the Dairy Case"},"content":{"rendered":"

Fermentation has a long, widespread history as a means of food preservation. It appears in and typifies many cultures’ traditional foods. Additionally, these traditional non-dairy foods may have the added benefit of providing beneficial\u00a0probiotics\u00a0to the food supply.<\/p>\n

Highlights:<\/h3>\n

Miso<\/a>\u00a0<\/b>is a paste made from steamed\u00a0soybeans<\/a>, a fungal koji-starter and sometimes mixed with\u00a0rice<\/a>. Red<\/a>\u00a0and brown varieties are typically fermented longer than white, and have flavor profiles ranging from sweet to salty dependent on these fermentation times.<\/p>\n

Natto<\/b><\/a>, like miso, is fermented soybeans, but are whole beans rather than paste. Natto has a distinctive smell from bacterial fermentation. The stirring of natto results in sticky strings developing, and has a slippery mouthfeel.<\/p>\n

Tempeh<\/b><\/a>\u00a0is also from fermented soybeans, with origins in Indonesia. It is inoculated with mold, and following fermentation, the soybeans are bound together into a compact cake by a cottony\u00a0mycelium<\/a>.<\/p>\n

Kimchi<\/a>\u00a0<\/b>is the national dish of Korea, and is typically produced by salting and brining\u00a0cabbage<\/a>,\u00a0radish<\/a>,\u00a0cucumber<\/a>\u00a0and other cruciferous vegetables, and seasoning with ingredients like\u00a0garlic<\/a>,\u00a0ginger<\/a>,\u00a0red pepper<\/a>, and\/or\u00a0fish paste<\/a>.<\/p>\n

Sauerkraut<\/b><\/a>\u00a0is a shredded, salted, lacto-fermented cabbage dish often accompanying German dishes, but it reaches to other eastern European and Asian dishes as well.\u00a0Some may season the sauerkraut with fruits and spices, but it is not necessary.<\/p>\n

Curtido<\/b>\u00a0is the El Salvadorean cousin to sauerkraut, and is a fermented salsa comprised of\u00a0onions<\/a>,\u00a0chiles<\/a>, cabbage, and other vegetables. Curtido is found served alongside pupusas, or as a topping for meats.<\/p>\n

Pickles<\/b><\/a>, if not pasteurized and jarred in vinegar, can be good sources of\u00a0lactic acid bacteria<\/a>.<\/p>\n

Tepache<\/b>\u00a0is a fermented beverage found in Mexico and Central America. Tepache is made by fermenting\u00a0pineapple rind<\/a>\u00a0with\u00a0Mexican brown sugar\u00a0<\/a>(called piloncillo) and seasoned with\u00a0cinnamon<\/a>\u00a0and\u00a0clove<\/a>.<\/p>\n

Kombucha<\/b><\/a>\u00a0is a fermented tea beverage, commonly seen with fruited and spiced flavors. It uses a symbiotic culture of bacteria and yeast (also called a SCOBY), and ferments a mixture of tea and sugar, creating a fizzy, mildly sour beverage.<\/p>\n

Kvass<\/b><\/a>\u00a0is a fermented beverage, originating from Eastern European countries, is made using stale dark\u00a0rye bread<\/a>\u00a0along with\u00a0yeast<\/a>, sweeteners, and other fermentable grains, fruits and vegetables, such as\u00a0barley<\/a>,\u00a0beets<\/a>\u00a0or\u00a0raisins<\/a>. It might be found as a base for home recipes like borscht.<\/p>\n

Tibico<\/b>\u00a0(also known as\u00a0Tibi\u00a0<\/b>or\u00a0Water Kefir<\/b>) has origins in Mexico and Brazil, and uses symbiotic biofilm cultures of bacteria and yeast in \u201cgrains\u201d to inoculate sweetened liquids, creating fizzy soda-like beverages.<\/p>\n

Notes:
\n<\/strong>This is only a small selection of fermented probiotic foods from a handful of cultures. Please feel free to add your own in the comments below.<\/p>\n

To maximize probiotic activity, these products should not undergo pasteurization or heating. With that in mind, good manufacturing practices should be used, and appropriate food safety precautions employed.<\/p>\n

Click on the infographic below for a larger view.<\/h3>\n

<\/p>\n

<\/a>\"Probiotics-Fermented-Infographic\"<\/a><\/p>\n

\n

Ready to search?<\/h3>\n

Prospector has 898 results for probiotic ingredients!<\/p>\n


\nGet Ingredient Data Now
\n<\/a><\/h3>\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Fermentation has a long, widespread history as a means of food preservation. It appears in and typifies many cultures’ traditional foods. Additionally, these traditional non-dairy foods may have the added benefit of providing beneficial\u00a0probiotics\u00a0to the food supply. Highlights: Miso\u00a0is a … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":3051,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-3040","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"\nInfographic: Probiotics Beyond the Dairy Case<\/title>\n<meta name=\"description\" content=\"Yogurt isn't the only source of probiotics you'll find at the grocery store. 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